Mushroom Chickpea Pureéd Soup

PREP TIME: 10 MINS

COOK TIME: 20 MINS

TOTAL TIME: 30 MINS

INGREDIENTS

1 medium yellow onion, roughly chopped

2-3 cloves garlic, crushed

1 (8oz) package of Baby Bellas

1 (4oz) package of Shitakes

1 can organic chickpeas, rinsed and drained

1 (32oz) box of organic low sodium chicken broth (veggie for VEGAN)

1 large bunch of organic lacinato kale or collard greens, chopped

1 bunch fresh time (will only use a few sprigs, this is OPTIONAL)

4 tbsp olive oil

Salt and pepper to taste

1/2 lemon (optional for serving)

DIRECTIONS

1. Sauté onions and garlic in olive oil until translucent.

2. Add mushrooms and chickpeas, incorporate into the pan until mushrooms look slightly cooked.

3. Add broth, salt, pepper. Cover, bring to a boil then simmer for 10 minutes.

4. Transfer all ingredients into blender and blend until smooth, you'll probably need to taste and add more salt.

5. Transfer puree back to pan and add in chopped greens, simmer with cover for 5 more minutes or until greens are wilted.

6. Serve with optional lemon squeeze!

**RSN HOT TIP: Make sure to hold the top of the blender, hot liquids can blow the top off. If you want to add some texture leave some of the mushrooms and chickpeas out and add back in after blending!

Simple Blended Butternut Squash Pumpkin Soup

PREP TIME: 5 MINS

COOK TIME: 20 MINS

TOTAL TIME: 25 MINS

INGREDIENTS

2 tbs olive oil

2 cloves garlic crushed

1 medium yellow onion, roughly chopped

1, 16 oz container of chopped butternut squash (or one whole squash)

1, 16 oz container or can of organic pumpkin pureé

4 cups organic low sodium chicken or veggie broth

Salt, pepper

Lemon squeeze for serving (optional)

DIRECTIONS

1. Heat olive oil and sauté garlic and onion until translucent.

2. Add butternut squash, pumpkin puree, broth, salt, and pepper.

3. Cover, bring to a boil, and simmer for about 12-15 minutes or until squash is soft.

5. Transfer to blender and puree. May have to add more salt after tasting.

6. Serve with 1/2 lemon squeeze and some fresh micro greens for an added kick!

**RSN HOT TIP: Make sure to hold the top of the blender, hot liquids can blow the top off. Also for extra nutrients and texture add some lacinato kale or spinach after blending!

Vegan "Cream" of Broccoli and Arugula Soup

PREP TIME: 5 MINS

COOK TIME: 20 MINS

TOTAL TIME: 25 MINS

INGREDIENTS

4 tbs olive oil

2 cloves garlic crushed

1 medium yellow onion, roughly chopped

1 large head of broccoli, roughly chopped

4 cups organic low sodium veggie

2 cups arugula or spinach

Salt, pepper

Lemon squeeze for serving (optional)

DIRECTIONS

1. Heat olive oil and sauté garlic and onion until translucent.

2. Add broccoli and cook until bright green.

3. Add broth, salt, pepper, whatever other seasonings you like (chili flakes, etc).

4. Cover, bring to a boil, and simmer for about 10 minutes or until broccoli is soft.

5. Transfer to blender and puree with RAW arugula or spinach. May have to add more salt after tasting.

6. Serve with 1/2 lemon squeeze.